Roberta's sourdough rye (using manuel's rye sour)+

Yield: 2 loaves

Measure Ingredient
¾ cup Manuel's Rye Sour
¾ cup Warm water
2 cups Rye flour
4 teaspoons Dry yeast
⅔ cup Warm water
\N \N Starter mixture from above
2 cups Whole-wheat flour
1½ cup White bread flour
¼ \N Onion, seperated into leaves
2½ teaspoon Salt
⅓ cup Warm water
1 tablespoon Caraway seeds
\N \N Few drops brown coloring such as Kitchen Bouquet

BREAD

Splendid sourdough rye, bright, tangy, with no off-flavor; the bread is amazingly light.

THE NIGHT BEFORE BAKING DAY: Mix starter, water, and flour and spread the onion over the top, pushing them down lightly into the dough (the top of the onion should be poking out slightly for easy removal.) Cover tightly and leave 12 to 15 hours or more at room temperature.

IN THE MORNING: Dissolve the yeast in the warm water in the bowl of a tabletop mixer. Remove the onions from the starter mixture. Stir the flour, salt, and seeds together in one bowl. Add starter mixture to mixer bowl with the yeast mixture*. Mix a bit then add the flour mixture. If you have to, add a drizzle more water to the mixing process. If you need more flour, add white. Add the brown coloring.

Knead the dough for 12 to 15 minutes. Stop the kneading when the dough is soft or is becoming unpleasantly sticky.

Put dough in clean, greased bowl and turn. Cover and let rise once at about 80 degrees for 1½ hours. Divide dough into 2 or 3 pieces, round and let rest for 15 minutes or so, covered with a floured tea-towel. Shape into hearth style loaves and place on a greased baking sheet that has been dusted with cornmeal. Let rise again in a warm place until the dough slowly returns a gently made fingerprint, about an hour, let rise sufficiently. Slash the loaves in a tic-tac-toe pattern and place them in a preheated oven (450 degrees F.) Bake with steam for 10 minutes (see below); reduce heat ot 325 degrees F. and remove skillet. Bake 40 to 50 minutes or until done.

STEAM METHOD: Before placing the bread in the oven you can spray the bread lightly with water. . Place small heavy skillet in bottom of oven when turning oven on to preheat. When you open oven to put in the bread, first pour a cup of boiling water into the frying pan, put the bread in quickly and close the door.

*Note: Add sourdough-rye mixture after yeast has foamed-start paddle going at this time till they are well mixed then add the flour (scant.)

*Another note: I use a baker's stone for this recipe, I recommend it if you have one. Just remember to preheat the oven for a good half an hour. I find the steam method unwrkable with this option, however.

Just spray the bread lightly with water before you put it in the oven.

From Laurel's Bread Book typed up, used many times and loved by Mary Riemerman and her family!

Submitted By MARY RIEMERMAN On 04-19-95

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